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Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]
This mushroom risotto is incredibly creamy and luscious. Embedded with soft, chewy chunks of dried cranberries and sun-dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal.
Ingredients You Need for Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]
How to Prepare Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]
For the Cream of Mushroom Soup
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In a medium saucepan, melt butter over medium heat. Add onion and garlic. Sauté for 3-4 min, until fragrant and translucent. Add celery and cook for 2 minutes more. Add mushrooms and a pinch of salt. Cook for 5-6 minutes until tender and most of the moisture from the mushrooms has cooked off.
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Add pepper to taste, coconut milk, vegetable broth, flour, fresh rosemary, and a pinch of nutmeg. Stir to combine. Bring to a simmer. Simmer on medium-low for 15-20 minutes until slightly thickened. Adjust seasoning as needed.
For the Risotto
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Preheat oven to 400ºF. Add rice, 16 oz. cream of mushroom soup, and the rest of the ingredients in a shallow baking dish. Stir to combine. Top with 2-3 rosemary sprigs. Cover and bake for 30 min. Stir. Bake for an additional 10 minutes uncovered until rice is tender.
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Remove rosemary sprigs before serving. Top with a sprinkle of salt, freshly cracked black pepper, and fresh parsley.
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